Meagre fingers with stuffed mushrooms - Corvina Rex Frescamar
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Meagre fingers with stuffed mushrooms

Fingers de Corvina con champiñones rellenos

For 4 servings

4 skinless CORVINA REX FRESCAMAR tail fillets of 120-150 g/each

150 g of sobrassada (Balearic sausage)

8 mushrooms

2 eggs

120 g of bread crumbs

Mild olive oil, garlic and parsley

Mayonnaise on the side

Estimated time: 30 min

Mix the bread crumbs, garlic, parsley and olive oil.

Stuff half the amount of mushroom with such mixture.

Stuff the rest of the mushrooms with sobrassada.

Place them in the preheated at 180 ºC oven until golden (12-15 min).

Cut the Meagre fillets in strips.

Whisk the eggs, add some salt and bread the Meagre fingers in order to fry them in plenty very hot oil afterwards.

Dish up and serve along with the assorted stuffed mushrooms and bit of mayonnaise.

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